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Betsy Kuebler | Farmers EC

1 bag frozen hash brown potatoes (30 ounces)
2 large eggs, lightly beaten
1 cup grated Parmesan cheese
1/2 cup tomato sauce
1/2 teaspoon Sriracha hot sauce, or more to taste
1/4 teaspoon sea salt
1 1/2 cups shredded mozzarella cheese
1/2 red onion, sliced into thin rings
1 green bell pepper, cored and sliced into thin rings
1 cup fresh spinach leaves
2 cups shredded cheddar cheese, divided use
2 cups shredded mozzarella cheese, divided use

1. Preheat oven to 425 degrees. Grease a large cookie sheet.

2. In mixing bowl, combine potatoes, eggs and Parmesan cheese until well-blended. Press potato mixture into bottom of prepared cookie sheet. Bake 12 to 14 minutes, or until crust begins to brown.

3. In small bowl, whisk together tomato sauce, Sriracha and salt. Spread sauce evenly over potato crust. Sprinkle mozzarella evenly over sauce and top with vegetables.

4. Bake 15 minutes more, or until cheese is bubbling and spinach leaves are cooked.

Servings: 8. Serving size: 1 slice. Per serving: 222 calories, 13.46 g protein, 8.71 g fat, 21.62 g carbohydrates, 2.35 g dietary fiber, 528 mg sodium, 1.12 g sugars, 70 mg cholesterol

May 2015 Recipe Contest Recipe Contest